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Cheese and Bacon Stuffed Mini Sweet Peppers

Sweet peppers or bell peppers are packed with Vitamin A, Vitamin C, potassium, and are low in calories. They also contain a healthy dose of iron, folate, and fiber. When combined with meat and cheese, bell peppers can form a satisfying low-calorie meal.

Need a last-minute appetizer? This versatile and delicious recipe comes together in under 20 minutes, but looks and tastes like it took a lot longer.

Tip: The easiest way to prepare the bacon for this recipe is to place it on a large plate lined with paper towels. Cover with additional paper towels and place in the microwave for 2-3 minutes, or just until crispy. Cook time will vary by microwave, so be sure to check after two minutes and adjust accordingly. You can also crisp bacon in your air-fryer.

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Prep time: 15 minutes
Cook time: 5 minutes
Serves: 30 appetizers

Ingredients:

15 mini sweet peppers in assorted colors
6 oz. goat cheese

6 oz. ricotta cheese

3 T. fresh thyme leaves, stems removed
4 strips thick-cut bacon, cooked crispy and crumbled

Sea salt and black pepper, to taste
3 T. freshly grated Parmesan cheese

Directions:

  1. Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and membranes from each pepper half and discard. Set aside.
  2. In a small bowl, combine goat cheese, ricotta cheese, thyme leaves, and bacon. Season with salt and black pepper, to taste, and stir to combine.
  3. Place the top oven rack in the 2nd highest position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and set aside.
  4. With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on the prepared baking sheet. Sprinkle some of the freshly grated Parmesan cheese on top of each pepper half.
  5. Place the baking sheet on the top oven rack and broil for approximately 4-5 minutes or just until the cheese begins to brown and the peppers start to blister. Remove from oven and cool slightly before transferring the peppers to a serving platter. Serve immediately. Enjoy!  

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Friday Foodie: Honey Mustard Chicken Wings

Who doesn’t love chicken wings? Summer is coming to a close, but you may still be able to enjoy the great outdoors with friends for a while yet. If the weather does not permit, you can serve these delicious chicken wings for dinner or at some indoor gathering.

Chicken, as you know, is a great protein food. These wings can be paired with potato salad, green salad and/or other vegetables of your choice. What I love about this recipe is that it’s not fried, like your regular chicken wings, but baked in the oven, making it a low-calorie dish.

Prep time: 10 minutes
Cook time: 50 minutes

Serves: 4-6

Ingredients:

  • 3 lbs. chicken wings, trimmed
  • Sea salt and black pepper, to taste
  • Honey-Mustard Sauce
    2 T. unsalted butter
  • 1 t. hot sauce (optional)

Directions:

  1. Place top oven rack in the center position and pre-heat oven to 425°F.  Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
  2. Add chicken wings to baking sheet in a single layer, not touching or overcrowding. Season wings with salt and black pepper, to taste, before placing in the pre-heated oven. Bake until skin is crispy, approximately 45-50 minutes.
  3. Meanwhile, add garlic and butter to a saucepan and heat over medium heat until garlic softens, approximately 1-2 minutes. Reduce heat to low and add honey and Dijon mustard. Stir to combine. Simmer for a few minutes, until honey dissolves completely. Remove from heat and stir in hot sauce, if using. Set aside.
  4. Remove the baking sheet from the oven and transfer the wings to a large glass bowl. Pour the honey-mustard mixture on top and toss to combine.
  5. Serve immediately or place coated wings on a large, rimmed baking sheet lined with aluminum foil and place under a hot broiler for 1-2 minutes, or until brown and bubbly. Enjoy!  

1 serving (with skin) 109 cal (no skin) 37 cal 8g fat (w skin) 1g fat (no skin) 0 carbs

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